The Sazerac cocktail created in New Orleans was first made in the mid-1800’s with Sazerac French brandy and Peychaud’s bitters. Immensely popular, it was the America’s first ‘branded’ cocktail. By 1873 the recipe was altered replacing the brandy with American whiskey and adding a dash of absinthe. Today the official recipe calls for Kentucky Straight Rye Whiskey, Herbsaint and Peychaud’s – a perfect combo. Made by Buffalo Trace Distillery, this Sazerac Straight Rye is cocktail ready. Its spiced rye nose carries through on the palate with notes of candied citrus, sweet spices and hints of vanilla. At 45% alcohol and rye dominant, it’s in your face with flavour and a welcome punch. Margaret Swaine, WineAlign.com